Fermentation of Lonicera caerulea by complex probiotics and its Effect on hypolipidemic
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference40 articles.
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3. Nutrition and health through the use of probiotic strains in fermentation to produce non-dairy functional beverage products supporting gut microbiota;Dahiya;Foods,2022
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5. Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion;Du;Food & Function,2018
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1. Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability;Food Chemistry: X;2024-10
2. A Systematic Review of Cardio-Metabolic Properties of Lonicera caerulea L.;Antioxidants;2024-06-05
3. Exploring the mechanism of allicin in lowering blood lipids based on the CSE/H2S pathway;Food Bioscience;2024-06
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